Mixed Berries Chocolate cake
Berries go so well with Chocolate cake. It is even tastier when they are baked in it together with maybe some whipped cream on the side.
Ingredients
- 6 raspberries (Sliced)
- 6 blueberries
- 1.5 tbsp (20 g) unsweetened cocoa powder
- 3 tbsp (40 g) sugar
- 1/2 cup (60 g) flour
- 1/2 tsp (3 g) baking powder
- 1 pinch of salt
- 1 egg
- 2 oz (55 g) sour cream
- 1/4 cup (55 g) canola oil
- 1/2 tsp vanilla extract
Instructions
- Preheat oven at 350F/180C.
- In a mixing bowl, whisk together all the dry ingredients (Cocoa Powder, Sugar, Flour, Baking Powder and Salt)
- In another mixing bowl, whisk together all the wet ingredients (Eggs, Sour Cream, Oil and Vanilla Extract)
- Then, combine the wet mixture to the dry mixture. Whisk until smooth.
- Place your Tender Heart Flexipan® Mold on the top of your perforated baking sheet.
- Pour your preparation into the Flexipan and decorate with raspberries and blueberries on top.
- Bake for 18 minutes at 350F/180C. (Every oven heats differently, monitor your chocolate cake from 15min)
- Once your chocolate cake is out of the oven, let it cool down for about 10min. Then, Unmold, Serve and Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Serving: 6g | Calories: 178kcal | Carbohydrates: 16g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 118mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com